Alcohol & Carbon

Trivia

Haitian voodoo practitioners believe if you stick 13 black-headed pins into the cork of the bottle that gave you the hang over this practice will allegedly expel all aches and nausea from the body.

4. Hair of the dog

While there should be some form of public service announcement thingy here or responsible service of alcohol message. Some scientists believe that “hair of the dog” could really be the best hangover cure. No more maccas or kababs, have another martini, or Bloody Mary (prob the tomato juice). The theory behind it is that it helps let ease you back to soberness, or something like that!

3. Eat asparagus

Korean experts believe that asparagus contains enzymes that help break down alcohol after heavy drinking. While on one hand it helps you recover, the other it makes your pee smell funny.

2. Squeeze lemon on your armpit

This Puerto Rican tradition is one for those who have a little foresight, if you rub lemon or lime juice into your armpits before drinking it is believed to prevent dehydration by helping to the body retain fluid. .

1. Pickle juice

While it sounds gross, unless you are having some sort of weird sympathetic pregnancy graving, pickle juice can help your headache in the same way a sports drink would. From what we read about the pickle juice, it is full of salty electrolytes that help your body recover after a night of heavy drinking. Although in saying that, a sport drink is probably easier to get your hands on.

The world's most expensive wine, the Penfolds Limited Edition Ampoule (Australia), costs $168,000 a bottle. Only 12 of these bottles exist worldwide. The grapes in the wine are believed to be the oldest Cabernet Sauvignon vines in the world (mid-1880's).

In the middle Ages, European monks produced and sold Brandy, Beer and Wine in order to supplement the donations they received. Many forms of early-day wine production had been attributed to them, and the Champagne Dom Perignon was actually named after one of the monks who introduced organic wine making.

Irish whiskey is the world’s fastest growing spirit, though coming from a low base, according to a report by Davy Stockbrokers. The Dublin stockbroker said the renaissance of Irish whiskey has helped whiskey to outpace growth in the rest of the food and beverage sector.

Davy’s analysts note: “While Irish whiskey is the fastest-growing whiskey category in the world, it is coming off a low base. Scotch is now a 90 million case-a-year industry globally compared to Irish whiskey at around 5 million cases. For comparison, American whiskey is a 30 million-case industry and Canadian whiskey sells 20 million cases annually.”

In the 19th Century Irish whisky was the dominant player on the world whisky/whiskey stage, Fionnan O’Connor notes that at this time International London merchants were selling three Irish cases to every case of Scotch. Unfortunately three changes shake the industry to its foundations weakening Irish whiskey production and opening the door for the coming Scottish dominance:

1. The Irish famine of 1845-1852 led to mass starvation, disease and emigration which decimated the countries domestic market

2. The Irish Temperence Movement saw some 5 million (of a population of approximately 8 million taking “the pledge”

3. The creation of the continuous still paired with the repeal of the protectionist British corn laws in 1946 allowed Scottish whisky manufacturers to import cheap grains, which unlike barley did not require malting

The word 'whiskey' (or whisky) comes from the Gaelic uisce beatha, meaning water of life. Irish whiskey was one of the earliest distilled drinks in Europe, arising around the 12th century. It is believed that Irish monks brought the technique of distilling perfumes back to Ireland from their travels to the Mediterranean countries around 1000 A.D. The Irish then modified this technique to obtain a drinkable spirit. Whiskey was first recorded in Ireland in 1405. It was later recorded in Scotland in 1494.

There are hundreds of varieties of grapes used to make wines. The more popular varietals are cabernet sauvignon, merlot, chardonnay, sauvignon blanc, pinot noir, syrah or shiraz. Chile has its rare grape called Carmenere that was thought to be extinct when the phylloxera plague happened in 1867 and nearly destroyed all the vineyards of Europe. Later on, this grape variety was found in Chile.

After picking the grapes from the vines, the grapes will undergo a fermentation process wherein yeast will be added and will convert the sugar in the grapes into alcohol, thus in principle, people with elevated blood sugar levels can actually enjoy wines as long as they drink in moderation.

The Peruvians drink from the same glass or mug where they each down a shot and pass it on.

2. Spain - Being healthy might just jeopardise your sex life

Raising a glass of water during a toast is said to curse the drinker with 7 years of a horrid sex life.

3. Korea - Be respectful

Accepting a drink is seen as an act of humility and there is no better way than holding your glass with both hands. It is also customary to ensure that you fill the glass of your elders and guests before pouring yourself a drink, all the while holding the bottle with both hands of course!

4. Russia - Empty vessels should not been seen.

The Russians always place empty glasses and bottles under the table. Considering that they finish a drink in one gulp, expect a large accumulation at the bottom.

5. Denmark - Make eye contact always

The Danes feel making eye contact with your host while making a toast is the highest mark of respect. Unless you want to be treated coldly the rest of the evening.

6. China - The height at which you hold your glass matters

Always remember to hold your glass lower than elders at a party to show respect. The Chinese love filling the glass to the brim, downing it in one gulp and putting it back on the table upside down.

7. Moldova - Toast for everything

The Moldovans can make several toasts during a dinner party including a toast to not making a toast. The term used is 'Hai Devai', literally translating to 'lets go'.

8. Japan - Wait for someone to pour you a drink

It is considered rude to pour yourself a drink in Japan. Wait for someone in your party to pour it for you. The Japanese order several rounds of drinks so each person can pour a drink for the other. And that's not where it stops. While sipping their drinks they turn away rather than facing their group.

9. Ukraine - Drinking from the bride's shoe

In Ukrainian weddings, the bride's shoe is stolen and perpetrator is allowed to demand a drink from the shoe. Before you cringe in disgust, the glass is attached to the shoe which then symbolically meets the demands of the thief.

Source: India Times from http://www.indiatimes.com/culture/who-we-are/9-bizarre-drinking-customs-from-around-the-world-233578.html

Cabernet Sauvignon is a widely grown grape around the world. It produces wines with a black currant aroma & flavor, it can range between medium & full-bodied style. This variety is often blended with other grapes. Many wines made with this kind of grape need to be matured before they are ready to drink.

Syrah or Shiraz is a dark-skinned grape used to produce powerful, deeply colored red wines that have the ability to age. Wines from made from syrah has a rich and peppery notes with flavors of black fruits. It is called Shiraz in Australia, South African and Canada.

Pinot Noir produces a lighter red color and body than Cabernet Sauvignon but it has a good aging potential. Wines made from this grape can have a taste of summer fruits like raspberries and cherries when young, but as it matures, it will take on vegetal aromas.

FALSE. Alcohol doesn't actually kill brain cells. It affects the way brain cells communicate with one another. Still, chronic, heavy drinking can lead to neurological problems, such as Wernicke-Korsakoff syndrome, which causes severe problems with memory.

Sleeping it off

TRUE OR FALSE: Anyone who passes out from drinking should "sleep it off"

FALSE. People can continue to absorb alcohol even after passing out, and this can lead to a fatal overdose of alcohol. Some unfortunate people left to sleep after becoming drunk "aspirate" their own vomit and choke to death. So, it's important to stay with someone who might have had too much to drink, and not to assume that he/she will be fine after "sleeping it off."

Color cues

TRUE OR FALSE: Dark-hued beverages are more likely to cause a hangover

TRUE. People who have blood relatives with a history of alcohol (or drug) problems are at higher risk themselves. The more numerous these relatives are and the closer the blood relationship, the higher the risk. The risk is even higher if the relatives who had the problems are of the same gender you are. Why is this? Scientists aren't sure. But it appears that a person's responsiveness to alcohol (tolerance) is at least partially hereditary.

Hard liquor

TRUE OR FALSE: The alcohol in hard liquor is more intoxicating

FALSE. Beer, wine, and liquor all contain the same kind of alcohol (ethanol). All things being equal, one standard drink should produce the same level of intoxication. But some people tend to drink more when drinking hard liquor or mixing different types of alcoholic beverages. And many cocktails contain far more alcohol than one standard drink.

Beer: Dark vs. light

TRUE OR FALSE: Dark beer contains more alcohol

FALSE. A beer's color has little to do with its alcohol content. Color is determined mainly by the malt and other ingredients used in the recipe, and the length of the brewing process. Most beer contains 4 percent to 7 percent alcohol. Some dark beers, including Guinness stout, are on the low end of the alcohol content scale.

Underage drinking

TRUE OR FALSE: Letting kids drink helps them avoid alcoholism later on

FALSE. Studies have shown that high school students who drink with their parents' permission are more likely to drink later on, not less likely - and this is especially true when youngsters are allowed to drink at home with friends.

Beer before liquor?

TRUE OR FALSE: The "beer before liquor" saying has basis in fact

FALSE. The logic behind the saying "Beer before liquor, never sicker" is that it might be easier on your body to process weak alcoholic beverages (like beer) later in the evening. But hangovers are more dependent on the total amount of alcohol consumed, rather than the order of drinking.

Drinking and driving

TRUE OR FALSE: One drink doesn't affect driving ability

FALSE. Any amount of alcohol consumption before driving can affect performance behind the wheel. In fact, a recent study showed that having a single drink can significantly affect a person's driving ability.

The truth about tolerance

TRUE OR FALSE: Some people are better at holding their alcohol

TRUE. But it's important to realize that the ability to hold your liquor - what doctors call tolerance - is about how intoxicated you feel, and not how intoxicated you actually are. And before you start bragging about your high alcohol tolerance, you should know that it's actually considered a major risk factor for alcoholism. That's because people who can drink a lot without feeling drunk tend to drink more than people with low alcohol tolerance.

Eating and drinking

TRUE OR FALSE: Eating beforehand lets you drink more without becoming drunk

TRUE. Alcohol mixed with food takes longer to absorb than alcohol consumed on an empty stomach. Some people find it helpful to eat a meal before going out for a night on the town. In addition to slowing the rate at which alcohol enters the bloodstream, eating before drinking might result in a full stomach that puts out fewer "fill me" signals.

Coffee cure?

TRUE OR FALSE: Coffee can sober up someone who is drunk

FALSE. Once alcohol is in the bloodstream, nothing can be done to increase the rate at which the liver processes it (about one drink an hour). Coffee won't help, and neither will exercising or having a cold shower.

Legal limits

TRUE OR FALSE: It takes a lot to make someone legally drunk

FALSE. When it comes to driving, legally drunk means having a blood alcohol concentration (BAC) of 0.08 percent or higher. How much alcohol it takes to reach that level depends not only how much alcohol has been consumed and how fast, but also the drinker's body weight and gender. So while a 160-pound man needs to drink about three standard drinks in an hour to reach the legal limit, a 130-pound women needs to drink only two drinks in an hour to reach the limit.

Men, women and drinking

TRUE OR FALSE: Men can drink more than women without getting drunk

TRUE. In general, men can drink more without becoming intoxicated. That's because men tend to weigh more, which means that alcohol is less concentrated in the bloodstream. In addition, men's bodies tend to contain more water, pound for pound. This means that alcohol will be more dilute in a man's body.

1. In 1964, the U.S. Congress recognized bourbon as a "distinctive product of the United States." The American whiskey gets its name from Bourbon County, Kentucky. Ironically, despite Kentucky producing 95 percent of the world's bourbon, none of it is currently made in Bourbon County.

BRANDY

2. The word brandy is derived from the Dutch word brandewijn, which translates to “burnt wine.” This popular digestif is created by distilling wine.

3. Some of the earliest thermometers—used in the 1600s—contained brandy instead of mercury. The liquor was eventually replaced with mercury due to the latter material's wider range of liquid-state temperature.

GIN

4. Even though gin has been produced in the U.S. since colonial times, it wasn't a very popular liquor until the Prohibition era. The ease with which it could be made and the relatively low cost involved in producing it made gin an abundant favorite at illegal bars.

5. The name gin is derived from various languages' names for the juniper berry—where gin gets much of its flavor. In French, it's genièvre, while in Dutch it's jenever, and in Italian it'sginepro.

6. Gin became extremely popular in the British colonies due to its use as an additive in concoctions intended to prevent malaria. Colonists in tropical areas would use gin to mask the bitter flavor of quinine, an anti-malarial drug, by dissolving it in carbonated water—forming tonic water—and then adding a splash of gin. This gin-and-tonic drink later made its way back to the rest of the world, and the rest is history.

RUM

7. Stylists in the 1800s believed that rum held the secret to clean and healthy hair, and often advised their clients to wash and soak their hair in the tropical liquor. (Brandy was considered a slightly less effective alternative.)

8. July 31 is “Black Tot Day” in the U.K., commemorating the 1970 rule that abolished the British Navy's daily ration of rum for sailors. The ration was referred to as a “daily tot” and dwindled from half a pint twice a day when it was originally introduced in 1655 to 70 milliliters once per day at the time it was abolished.

9. In order to determine whether their rum had been watered down more than it should be, sailors would occasionally mix gunpowder with their liquor and attempt to light it on fire. If the mix refused to flame up, they knew it had been watered down too much. A desirable proportion of water-to-rum, when mixed with gunpowder, would catch fire—thereby giving sailors “proof” of its alcohol content. This is where the modern term for a liquor's alcohol content originates.

SHERRY

10. Famous explorers Ferdinand Magellan and Christopher Columbus traveled with a large amount of sherry onboard their ships during their historic journeys. In fact, Magellan reportedly spent more on sherry than he spent on weapons for his 1519 trip around the world.

TEQUILA

11. True tequila (made from blue agave in specific regions of Mexico) never contains the infamous “worm,” though other types of mezcal (made from different agave plants) areoccasionally sold with the larval form of a moth that lives on agave plants floating in the bottom of the bottle. Even though the presence of these moths was a bad sign—indicating that the crop has been infested—including a “worm” in bottles of mezcal became a popular marketing gimmick in the 1940s and continues today.

12. No one is quite certain when and how the margarita was first created, but the most popular origin story for the tequila drink dates back to October 1941, when bartender Don Carlos Orozco reportedly mixed up the drink for Margarita Henkel, the daughter of a German ambassador who wandered into Hussong's Cantina in Ensenada, Mexico. Henkel lived near the city, and since she was the first person to sample—approve of—the drink, Orozco named it after her.

VODKA

13. The word “vodka” is derived from the Slavic term voda, which translates to “little water.”

14. While most vodka is the product of distilled grains, potato vodka is also a popular alternative—especially for anyone with gluten allergies. Because it's derived from potatoes, this type of vodka is entirely gluten-free.

15. The first country to make vodka its national drink was Poland, which was also the first country to export vodka.

16. During the reign of Peter the Great, it became customary for foreign dignitaries to drink from the “Cup of the White Eagle”—a chalice containing 1.5 liters of vodka. This prompted many nations' ambassadors to travel in pairs, with one official drinking the vodka and the other attending to the important state issues that needed to be discussed.

17. Vodka is the world's most popular liquor by a huge margin, with more than 4.44 billion liters consumed last year. In Russia alone, 13.9 liters of vodka are consumed each year per person.

WHISKEY

18. The name “whiskey” comes from the English pronunciation of the Gaelic term for distilled alcohol, which translates to “water of life” (or “lively water”).

19. Just after his term as the nation's first president, George Washington built a whiskey distillery on his Mount Vernon plantation. After its completion in 1797, it soon became the largest distillery in the U.S., producing more than 11,000 gallons of the liquor per year. He was encouraged to build the distillery by his farm manager, James Anderson.

20. During the Prohibition era, the U.S. government's ban on alcohol sales did not include whiskey prescribed by a doctor and sold in pharmacies. This exemption was one of the chief reasons behind the exponential growth of the Walgreens pharmacy chain, which stocked whiskey and grew from 20 stores at the start of Prohibition to almost 400 stores in 1930.

Robert Parker is the most influential wine critic known today. Max Lalondrelle, fine wine buying director of Berry Bros & Rudd says: "Nobody selles wine like Robert Parker. If he turns around and says 2012 is the worst vintage I've tasted, nobody will buy it, but if he says it's the best, everybody will."

Oak does wonders for wine because it has a tendency to pull the tannins, acid, and alcohol into a perfect balance. Oak adds another dimension to the bouquet and flavor; it increases the acidity, lowers the pH, releases tannins and adds to the overall complexity. Hints of caramel, coconut, vanilla, roasted nuts are characteristics that can be found in oaked wine.

Just about anything fermentable can be used to make vodka -- potatoes, sugar cane, barley, molasses, even beets. Rye and wheat are the classic grains; most of the best Russian and Swedish vodkas use wheat while Polish vodkas have a preference for rye. Molasses is used for inexpensive, mass-produced brands. American distillers use the full range of base ingredients, depending on price range and preference.

The French paradox is a catchphrase frequently used to refer to the French diet of consuming foods high in saturated fats but the people have reported a few cases of coronary heart disease. This is due to the fact that they consume a lot of red wine every day that have antioxidants.

There are five basic steps in tasting wine: color, swirl, smell, taste, and savor. These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.

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